Willapa Bay Oysters Courvoisier

Directions

Finely chop herbs and sauté them in 2 tablespoons butter until they are wilted.

Set aside. In medium saucepan, combine cognac with lemon peel and gently simmer until it is reduced to about 3 tablespoons.

Remove lemon peel and discard. Add 8 tablespoons butter and 12 teaspoons of green peppercorns.

Simmer to combine the flavors. Set aside. Preheat oven to 400℉ (200℃).

If oysters are in their shells, shuck them. Fix the deeper of the two halves of the shells in a baking pan.

To avoid oysters from sliding, use either rock salt or crinkled foil as a base.

If oysters are not available in their shells, prepare recipe in porcelain dishes or ramekins.

Put about 2 teaspoons of herb mixture on each shell or spread it over bottom of each ramekin.

Sprinkle with grated cheese, about 1 teaspoon per shell.

Place oysters on cheese and herb beds and glaze each with Courvoisier green peppercorn mixture.

Bake about 6 to 8 minutes.